Ingredients Jump to Instructions ↓

  1. 4 strips thick-sliced bacon , diced

  2. 8 ounces kielbasa , diced

  3. 1 cup onion s, diced

  4. 1 Tablespoon garlic , minced

  5. 2 teaspoons chili powder

  6. 1/2 teaspoon kosher salt

  7. 2 cups canned black bean s, drained and rinsed

  8. 1/2 cup dry converted white rice (Uncle Ben's)

  9. 5 cups chicken broth

  10. 3 cups collard greens, stemmed and chopped

  11. 1 cup Roma tomato es, seeded, diced

  12. orange wedges

  13. sliced serrano chiles

Instructions Jump to Ingredients ↑

  1. Saute bacon in a soup pot over medium high heat until crisp; remove and drain on paper towels. Add kielbasa and brown in bacon drippings; remove, drain on paper towels, and pour off all but 1 T. drippings.

  2. Add onions, garlic, chili powder, and salt; saute until vegetables are soft, 2-3 minutes.

  3. Stir in beans and mash with a potato masher. Add rice, cook for 1 minute, then deglaze with 1 cup of broth, scraping up bits at the bottom of the pot. Add remaining broth along with the bacon and sausage; reduce heat to medium and simmer until rice is tender, about 20 minutes.

  4. Saute the collard greens and tomatoes in olive oil over medium-high heat in a separate nonstick skillet just until greens are wilted, about 3 minutes. stir in to soup and simmer to heat through.

  5. Serve soup with oranges and sliced chiles.


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